• WS: 85

    Wine Spectator Score

    85

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Terruzi & Puthod Vernaccia 2002

External Review by Palm Bay International:

Rondolino 2008 - 86 Points, Wine Spectator/ Medium-bodied, with mineral and apple skin aromas and flavors and a clean finish.

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External Reviews for Terruzi & Puthod Vernaccia

External Review
Source: Palm Bay International
07/20/2011

Rondolino 2008 - 86 Points, Wine Spectator/ Medium-bodied, with mineral and apple skin aromas and flavors and a clean finish.


External Review
Source: Palm Bay International
07/20/2011

"Rondolino" Vernaccia di San Gimignano 2009 - 88 Points & Recommendated Value, The Tasting Panel/ Lovely, delicate flavors of citrus and floral notes; snappy and fresh, long and balanced.


External Review
Source: Palm Bay International
07/20/2011

Rondolino 2007 - Great Bargain & Staff Favorite, Food & Wine/ Try the Fennel and Aged Pecorino Salad with a bottle of Vernaccia di San Gimignano, the classic, floral Tuscan white. The crisp 2007 Teruzzi & Puthod Rondolino is good.


External Review
Source: Palm Bay International
07/20/2011

Rondolino 2006 - Wine Enthusiast/ This easy Vernaccia exhibits a very pale color and measured aromas of almond skin, pear, melon and white flowers. It is lean and watery in the mouth with a pinch of grapefruit-like acidity.


External Review
Source: Palm Bay International
07/20/2011

Rondolino 2006 - Bon Appetit/ Italy’s lesser-known wines offer not only the thrill of discovery, but also something more basic: They’re perfect with food. Often these wines are higher in acidity than their counterparts from California. Clean lemon and green apple notes.


External Review
Source: Palm Bay International
07/20/2011

Rondolino 2006 - 88 Points, The Tasting Panel/ Snappy and lively with fresh and juicy acidity and some mineral notes; nice and long.


External Review
Source: Palm Bay International
04/29/2014

The towered medieval town of San Gimignano is a place of beauty and tranquility; ancient, ivory-white, stone buildings set in the gently rolling Tuscan countryside. One of Italy’s most historic winemaking sites, the fame of its white wines is as old as the city itself. In modern times it was husband and wife, Enrico Teruzzi and Carmen Puthod, who pioneered the area’s winemaking renaissance, leading a quality revolution with avant-garde methods of vinification, the art of aging wine and the blending of indigenous and international varietals. The Teruzzi & Puthod winery was founded in 1974 with the mission of producing high quality wines, thus improving the standard of this unique territory, rich in winemaking history and tradition. The estate covers a sizable 445 acres with 232 acres planted with vineyards. 148 acres are dedicated to Vernaccia, making Teruzzi & Puthod the largest privately owned estate cultivating this grape variety. For years, Teruzzi & Puthod has been part of “Global Quality,” an environmentally-friendly project that avoids the use of products which, while permitted, are not particularly beneficial for the environment. Most recently, famed winemaker Guiseppe Caviola has come on board as the consulting winemaker. Guiseppe has won “Winemaker of the Year” from both Gambero Rosso and the Italian Sommeliers Association. Teruzzi & Puthod is best known for having pioneered the creation of Terre di Tufi, the original “White Super Tuscan” in 1984, which lives on as one of Italy’s most well-known white wines. Production Area San Gimignano, Tuscany, Italy Grape Varieties 80% Vernaccia, 10% Chardonnay, 10% Sauvignon Blanc Vinification Soft pressing of the grapes followed by a temperature-controlled fermentation. The grapes rest briefly on the lees before being moved to barriques. Color Clear, star-bright straw yellow Bouquet Attractive and intense notes of oranges with a hint of toast from the oak Taste Full-bodied and robust, yet soft in the mouth. Balanced flavors of citrus fruits, minerals with excellent length and a toasty finish. Alcohol 13% Serving Suggestions Enjoy with hors d’oeuvres, first courses, all types of seafood, white meats with sauce, delicate red meats, roast veal and carpaccio.


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